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Loading...The official state cookie of New Mexico, biscochitos are tender shortbread-style cookies flavored with anise seed and finished with a fragrant cinnamon-sugar dusting. Traditionally served at weddings, christenings, and Christmas celebrations, these melt-in-your-mouth treats pair perfectly with coffee or hot chocolate.
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Servings24
Yield4 dozen cookies
Nutrition Facts
Per serving (estimated)
- 245 kcalCalories
- 13 gFat
- 4.5 gSaturated Fat
- 30 gCarbs
- 0.8 gFiber
- 16 gSugar
- 3 gProtein
- 95 mgSodium
- 35 mgPotassium
- 20 mgCalcium
- 1.2 mgIron
- 0 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the Dough
- 1 cup lard or unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons whole anise seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3 to 3 1/2 cups all-purpose flour
For the Cinnamon-Sugar Topping
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon extra anise seeds for pressing (optional)
Directions
- In a large bowl, cream the lard and sugar with an electric mixer on medium-high until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then add the anise seeds and cinnamon, mixing just until combined and fragrant.
- In a separate bowl, whisk the baking powder, salt, and 3 cups of flour; gradually add to the wet mixture, beating on low, until a soft dough forms, adding more flour a tablespoon at a time if the dough feels sticky.
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes to firm up.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- On a lightly floured surface, roll each disc to about 1/4 inch thick and cut into shapes using star, crescent, or flower cookie cutters.
- Stir together the topping sugar and cinnamon in a small bowl; sprinkle or press a generous pinch onto each cookie and add an anise seed to the center if desired.
- Place the cutouts 1 inch apart on the prepared sheets and bake 10 to 12 minutes, until the edges are just barely golden and the tops look set.
- Cool the cookies on the pan for 5 minutes before transferring to a wire rack to finish cooling; store in an airtight container for up to one week.
Cook’s Notes
- Lard is traditional and gives the most authentic flavor and ultra-tender crumb, though butter makes a slightly richer version.
- Do not overbake – biscochitos should remain pale and tender; pull them as soon as the edges turn lightly golden.
- Whole anise seeds are key to the classic texture and flavor; avoid substituting extract which can make the dough too wet.
- Chilling the dough is essential to prevent sticking and to keep crisp edges when cutting detailed shapes.
- The dough keeps well refrigerated for 3 days or frozen for 2 months; thaw in the fridge overnight before rolling.
